Nanoemulsions of oil essentials prevent microbial growth and even improving antimicrobial effect than when applied directly. Currently, there are no many studies where nanoemulsified essential oils have been combined with other factors of stress for the microorganism. This study demonstrates an interesting combined effect when applied heat and D-limonene nanoemulsion greatly reducing the value D significantly. These results could be of interest in the food industry to decrease thermal treatments and avoid the deterioration of the food due to the heat.This research was made possible by financial support from the Ministry of science and innovation and FEDER through the AGL - 2010-19775 and AGL2013-48993-C2-1-R projects
